New fish drying technology developed by Food and Agriculture Organisation of the United Nations (FAO) is set to reduce health hazards and food losses in West African fishing villages and improve food safety, quality and working conditions.
For many African coastal communities, smoked fish a vital source of food and income. A popular protein alternative is smoked fish, preferred by locals for its taste, nutritional benefits and competitive prices.
But, traditional kilns widely used to prepare smoked fish are a cause for concern, says FAO. "Traditional smoking techniques often involve a massive burning of wood which leads to a variety of problems. For one, an exorbitant amount of CO2 is produced, so the kilns produce more greenhouse gas pollution than they should,” said Yvette Diei-Ouadi, a fishery industry expert.
“Also, traditional smoking releases contaminants known as polycyclic aromatic hydrocarbons (PAHs), which are carcinogenic and hazardous to the human respiratory system," she added.
Traditional techniques are also said to leave higher amounts of tar particles on the final product, affecting taste and quality - making it much more difficult to sell.
New FTT technology - consisting of a dual functioning oven and mechanical drier, which also can act as storage unit - is especially designed to help small-scale fish processors prepare and market safe, high-quality food.
FAO says FTT makes it easy to upgrade traditional ovens and is capable of significantly reducing the carcinogenic contaminants produced during smoking. At the same time, the technology reduces the amount of fuel needed and provides a load capacity five times greater than traditional barrel ovens or twice the Chorkor kiln.
Early trials of the technology in Abobodoumé, a village in Côte d'Ivoire, the new feature of a collection plate which traps dripping fish oils which can then be re-used for manufacturing soap or as cooking oil, is a firm favourite.
The new FTT also allows different varieties of vegetable materials to be burned, instead of just wood or coal. Coconut shells and husks, maize or even millet cob are just as effective in smoking fish and place far less pressure on the environment, says FAO.
The new technology is also proving popular in other African fishing nations, and its use is starting to spread in Senegal, Côte d'Ivoire, Tanzania and Ghana.
Development organisations like the Netherlands-based SNV is encouraging the use of FTT technology in Ghana as a way for small-scale producers to gain access to such lucrative international markets.
